Curry Chicken II
This chicken builds boneless chicken thighs and fresh cilantro into an easy meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the chicken thighs into bite-sized pieces and pat them dry, then season lightly with salt.
- Heat the oil in a large heavy pan over medium-high heat and brown the chicken pieces in batches for a few minutes per side, then set aside.
- Lower the heat to medium, add the finely chopped onion to the same pan, and cook for 8 to 10 minutes until soft and golden, stirring often.
- Stir in the minced garlic and grated ginger and cook for 1 minute, then add the butter chicken masala powder and toast for 30 seconds until aromatic.
- Pour in the tomato puree and water, scraping up any browned bits, then return the chicken to the pan and bring to a gentle simmer.
- Cover and simmer for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through to an internal temperature of 74 C and the sauce has thickened.
- Swirl in the butter until glossy, season with salt to taste, and finish with chopped cilantro just before serving over rice.
You'll use: Pan · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Curry Chicken II take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Curry Chicken II is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cà Ri Gà Vietnamese Chicken Curry 2019-1600.jpg by Paul R. Burley, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.